The Most Tender Blueberry Bundt Cake

When summer berries start appearing at my local market, I know it’s time to dust off my favorite blueberry bundt cake recipe.

Last weekend, I found myself with two overflowing pints of the most gorgeous berries, and my kitchen filled with that sweet, fruity scent as this beauty baked to golden perfection.

You’ll fall in love with how the tender crumb holds pockets of juicy berries in every single bite.

Why I Keep Coming Back to This Blueberry Bundt Cake

This blueberry bundt cake never fails me. The texture strikes that perfect balance between light and rich, while fresh berries add little bursts of summer throughout each slice.

I’ve made this countless times for church potlucks and family gatherings, and it disappears faster than I can cut it.

You’ll appreciate how forgiving this recipe is, even if your berries sink a bit, it still tastes absolutely wonderful.

Speaking of berry desserts, if you’re looking for more ways to use up those beautiful summer berries, try my easy summer berries yogurt bark for a refreshing treat that takes just minutes to prep.

My Ingredient List for Blueberry Bundt Cake

For the Cake:

• 2½ cups fresh blueberries (frozen work too!)
• 2 tablespoons all-purpose flour (for dusting berries)
• 3¼ cups all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1¾ cups unsalted butter, room temperature
• 1⅓ cups granulated sugar
• 5 large eggs, room temperature
• 1½ teaspoons vanilla extract
• Zest of 2 fresh lemons
• 3 tablespoons fresh lemon juice
• ⅔ cup whole milk, room temperature

For the Simple Glaze:

• 1½ cups powdered sugar
• 3 tablespoons fresh lemon juice

Notes: I always use fresh berries when possible—they hold their shape better than frozen. If you must use frozen, don’t thaw them first.

Room temperature ingredients mix together much more smoothly, so pull your eggs and milk out about 45 minutes before you start baking.

How I Make This Blueberry Bundt Cake

Prep Your Pan: Generously butter every nook and cranny of your 12-cup bundt pan, then dust with flour. This step makes all the difference for easy release.

Prepare the Berries: Rinse your blueberries gently and pat them completely dry. Toss them with 2 tablespoons of flour until evenly coated—this helps prevent them from sinking to the bottom.

Mix Dry Ingredients: Whisk together 3¼ cups flour, baking powder, and salt in a medium bowl. Set this aside.

Cream Butter and Sugar: In your stand mixer, beat the butter and sugar for about 4 minutes until it’s pale and fluffy. Don’t rush this step—proper creaming creates the cake’s tender texture.

Add Eggs: Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Mix in vanilla, lemon zest, and lemon juice.

Alternate Wet and Dry: Add the flour mixture in three additions, alternating with the milk in two additions. Start and end with flour. Mix just until combined—overmixing makes tough cake.

Fold in Berries: Remove the bowl from your mixer and gently fold in the flour-dusted blueberries by hand. You want them distributed throughout without breaking them.

Bake: Pour batter into your prepared pan and bake at 350°F for 60-70 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

Cool and Release: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack. Cool completely before glazing.

Make the Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

For more delicious summer inspiration, check out my collection on Pinterest where I share seasonal baking ideas and kitchen tips that make cooking feel like pure joy.

My Tried-and-True Tips for the Perfect Blueberry Bundt Cake

After making this blueberry bundt cake dozens of times, I’ve learned that the key is patience. Don’t skip the creaming step, that’s where the magic happens.

I always check my cake at the 55-minute mark since ovens vary so much. The berries will naturally settle toward the bottom, but coating them in flour helps some stay suspended throughout the cake.

If your cake sticks to the pan, let it sit upside down for another 10 minutes before trying to remove it.

Can I make this cake ahead of time?

This blueberry bundt cake actually improves after sitting overnight. Wrap it tightly in plastic wrap and store at room temperature for up to three days.

I like to add the glaze just before serving for the prettiest presentation.

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What if I only have frozen blueberries?

Frozen berries work perfectly fine in this recipe.

Don’t thaw them first—just toss them frozen with the flour coating and fold them into your batter. You might need to add an extra 5-10 minutes to your baking time.

How do I prevent the cake from sticking?

The secret is thorough pan preparation. I use softened butter to coat every single ridge and crevice, then dust with flour and tap out the excess.

A good quality bundt pan makes a huge difference too.

Can I substitute other berries?

Certainly! Blackberries and raspberries work beautifully in this recipe. Just use the same amount and follow the same flour-coating technique.

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Perfect Moments for This Blueberry Bundt Cake

I love serving this blueberry bundt cake at summer barbecues alongside vanilla ice cream, or bringing it to potluck dinners where it always gets rave reviews.

It’s elegant enough for special occasions but simple enough for a Tuesday afternoon treat with coffee.

My grandchildren especially love it as an after-school snack with a tall glass of cold milk.